Spice-Braised Lamb Shanks with Lentils

August 23, 2007

In this dish, Chicago chef Bruce Sherman marinates and braises lamb shanks in a spice-based marinade. He leaves the spices whole in order to extract their flavor slowly during the long cooking process. The shanks are served atop a bed of small French green lentils (called lentilles vertes du Puy), which are simmered with aromatics, including an onion studded with cloves—a traditional French flavoring for legumes.

Spice-Braised Lamb Shanks with Lentils

The lentils in this dish are simmered with clove—a traditional French flavoring for legumes.

Put lentils and 2 cups water into a pot. Bring to a boil; drain and rinse lentils and return to pot. Press cloves into onion halves; add to pot with remaining garlic, carrots, celery, and bacon. Cover with water; bring to a boil. Reduce heat to medium-low; simmer until tender, 25–30 minutes. Discard all aromatics and return lentils to pot with squash and 2 1⁄2 cups lamb broth; cook over medium heat until squash is tender, 4–5 minutes. Add pears; cook for 1 minute. Add tomatoes, parsley, and chives; cook until tomatoes are softened, about 1 minute more. Season the lentil mixture with salt and pepper. (Reduce any remaining lamb broth slightly over medium heat.) Divide lentils between 4 large bowls and top with lamb shanks. Drizzle with reduced broth and remaining 1⁄4 cup of olive oil.